CookSmart (6th Issue) Page7

Champion EatSmart Dishes

Kwong Fat Restaurant

Spinach with Chinese Wolfberries and Dried Longans in Chicken Broth

Inspiration

Mr MA Kin-leong, the owner of Kwong Fat Restaurant, said, "I am very interested in Chinese herbal cuisine. After reading a newspaper article about Chinese wolfberries and dried longans, I suggested Mr CHOI, our Head Chef, to try out the dish."

Mr CHOI uses chicken broth with only a small amount of salt and sugar, and uses dried longans to bring out the sweetness of spinach. Chinese wolfberries add a healthy element to the dish.

Chinese wolfberries taste a little bit sour, which match perfectly well with dried longans. Mr MA said, "The younger generation doesn’t like the Chinese herbal flavour. This dish doesn’t have a strong herbal taste, that’s why it is popular."

Gourmet’s Comments

Prof. Joseph SUNG: "The dish is palatable. It is an innovative idea to use Chinese herbs, which mix well with vegetables. This delightful dish is full of flavour, colour and taste."

Ms Fiona YUEN: "The taste is just right. Without salt and oil, the dish is still very tasty. This healthy dish is also colourful."